Recipe by keeney
This is my Mom's recipe and I've never even wanted to try another. Turns out perfect every time, and is a must at Easter to accompany ham. Kids would kill me if I didn't make it!! I always add lots of thinly sliced onion (ratio 4 cups potato, 2 cups onion!), but I'll submit the recipe as is. Not quite sure how to post yield!
Top Review by juliadjulie
This is the same recipe/method I've used for over 25 years and I love it. Never curdles. I always bake it 1 hour and 15 minutes, though. I loosely cover the dish with a piece of foil for the first 30, then remove so the top browns. I've tried it with a layer of caramelized onions in the center which is really wonderful, too. I add half of the potato/sauce mixture into the baking dish, sprinkle caramelized onions over top, then layer on the rest of the potato/sauce mixture. Smells as good as it tastes.
- 3 tablespoons butter
- 3 tablespoons flour
- 3 cups milk
- 3 teaspoons salt
- 6 cups potatoes, thinly sliced
Directions See How It's Made
- Melt butter in a sauce pan, stir in flour, salt and add milk slowly, stirring constantly until sauce boils and thicken.
- Add potatoes and heat, stirring until the mixture boils again.
- Spoon potatoes into a shallow, greased casserole. Sprinkle 1 T diced butter over top.
- Bake at 350 for 35 minutes. (Mine usually takes longer.).